High-Protein Chicken Cottage Cheese Enchilada Bowls put a quick, healthy spin on a classic. This bowl gives you bold enchilada flavor with extra protein from cottage cheese and rotisserie chicken. If you want a fast dinner that feels like a treat but feeds your body, this recipe delivers. Try it when you need a filling meal without long prep, great for weeknights or meal prep. Also, see a similar savory twist on enchiladas here: high-protein chicken enchiladas.
why make this recipe
- Quick & easy: ready in about 10 minutes with cooked chicken.
- High in protein: cottage cheese plus chicken keeps you full.
- Simple pantry ingredients: uses canned beans and corn and a jarred enchilada sauce.
- Comfort food with a healthy twist: tastes like a stuffed enchilada but lighter.
- Great for meal prep and busy nights.
This recipe stands out because you mix cottage cheese with enchilada sauce for a creamy, protein-rich base. It keeps the classic enchilada flavor but cuts calories and adds texture. You will feel satisfied and proud to serve a tasty, wholesome bowl.
how to make High-Protein Chicken Cottage Cheese Enchilada Bowls
Ingredients :
- For the creamy enchilada base:
- 1 cup low-fat cottage cheese (blend for a smoother sauce if you like)
- 4 tablespoons enchilada sauce
- For the protein:
- 4 oz rotisserie chicken breast, shredded
- 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
- For the veggies:
- 1 cup red bell pepper, diced (use fresh or sauté first)
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- For topping and garnish:
- 1 oz shredded cheese (Mexican blend or cheddar)
- Chopped cilantro, for garnish
- Avocado slices, for garnish
- Greek yogurt or sour cream, for garnish
Note: Use low-sodium canned corn and beans if you want less salt. Blending the cottage cheese makes the mixture feel more like a sauce.
How to Make High-Protein Chicken Cottage Cheese Enchilada Bowls
- Optional — blend the cottage cheese: Put 1 cup cottage cheese and 4 tablespoons enchilada sauce in a blender. Pulse until smooth. This step makes a creamy, even base and helps the sauce coat everything.
- Mix the main bowl: In a medium bowl, stir the blended cottage cheese (or unblended cottage cheese if you prefer texture) with the shredded rotisserie chicken and 4 tablespoons taco seasoning. Mixing now lets the chicken absorb the spices.
- Add the veggies: Fold in the diced red bell pepper, drained corn, and rinsed black beans. Stir until all pieces are coated with the cottage cheese mixture. This spreads the flavor evenly and keeps every bite balanced.
- Divide into bowls: Split the mixture between two microwave-safe bowls. Press the mixture down so it heats evenly.
- Top with cheese and heat: Sprinkle 1 oz shredded cheese over each bowl. Microwave for 1–2 minutes until the cheese melts and the bowl is warmed through. Visual cue: heat until steam rises and cheese is glossy.
- Garnish and serve: Add chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream on top. Serve hot.
Mini tips: If your bell pepper is raw and you prefer it softer, sauté it quickly with a little oil for 2–3 minutes before adding. Taste and add a pinch of salt if needed after mixing.
how to serve High-Protein Chicken Cottage Cheese Enchilada Bowls
- Serve in shallow bowls for easy topping and eating.
- Add extra lime wedges on the side for brightness.
- Offer warm tortillas or tortilla chips for scooping if you want more texture.
- Top with extra hot sauce, chopped green onions, or pickled jalapeños for extra kick.
how to store High-Protein Chicken Cottage Cheese Enchilada Bowls
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Store avocado separately to avoid browning.
- Reheat: Warm in the microwave for 60–90 seconds or until heated through. Add a splash of water or a spoon of enchilada sauce if it seems dry.
- Freezing: Not recommended for best texture because cottage cheese can change when frozen and thawed.
tips to make High-Protein Chicken Cottage Cheese Enchilada Bowls
- Blend the cottage cheese for a smoother bowl that mimics a creamy sauce.
- Use rotisserie chicken to save time and get good flavor.
- Taste before microwaving; adjust seasoning with a pinch of salt or extra taco seasoning.
- For a hotter bowl, mix in a spoonful of green chile or salsa verde.
- Make it vegetarian by swapping chicken for extra black beans and grilled tofu.
variation (if any)
- Tex-Mex Vegetarian: Replace chicken with an extra 1/2 cup black beans and 1/2 cup cooked quinoa.
- Low-carb: Skip the corn and use extra bell pepper and spinach.
- Baked version: Place the mixed bowls in an oven-safe dish, top with cheese, and bake at 375°F (190°C) for 8–10 minutes until bubbly.
Helpful Notes
- Blending step: Blending is optional but helps the cottage cheese melt into a smooth sauce.
- Spice level: Adjust taco seasoning amount to match your heat preference.
- Make-ahead: Mix the cottage cheese sauce and chicken up to 2 days ahead for faster assembly.
- Cheese choice: A melting cheese like Monterey Jack or a Mexican blend gives the best texture.
Conclusion
This High-Protein Chicken Cottage Cheese Enchilada Bowls recipe gives classic enchilada flavor with more protein and less fuss. It’s fast, filling, and easy to change to your taste. If you liked this idea, check out the original version and more tips at High-Protein Chicken Cottage Cheese Enchilada Bowls for extra inspiration. Try it, leave a star rating, and share a photo on social media — which topping will you pick?
Frequently Asked Questions (FAQ)
Can I use Greek yogurt instead of cottage cheese?
Yes. Greek yogurt works but gives a tangier flavor and thinner texture. If you use yogurt, use full-fat or strained yogurt for creaminess.
Is this recipe gluten-free?
Yes, the core recipe is gluten-free if your taco seasoning and enchilada sauce are labeled gluten-free. Check labels to be safe.
Can I make this ahead for meal prep?
Yes. Store the mixed bowls (without avocado) in airtight containers in the fridge for up to 3 days. Add avocado and yogurt right before eating.
Why did my mixture get watery after microwaving?
Cottage cheese can release moisture when heated. Stir after heating and add a small sprinkle of shredded cheese to help bind. Blending the cottage cheese beforehand reduces this.
How can I add more vegetables?
Add cooked spinach, sautéed onions, zucchini, or diced tomatoes. Sauté any raw veggies first to remove excess moisture. Also try mixing in chopped cilantro or green onions for freshness.
Can I use fresh chicken instead of rotisserie?
Yes. Cook chicken breast, shred it, and toss with the taco seasoning before mixing. Rotisserie saves time and adds flavor, but fresh cooked chicken works fine.
Print
High-Protein Chicken Cottage Cheese Enchilada Bowls
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Diet: High Protein
Description
A healthy twist on classic enchiladas featuring cottage cheese and rotisserie chicken for an extra protein boost.
Ingredients
- 1 cup low-fat cottage cheese
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tablespoons taco seasoning
- 1 cup red bell pepper, diced
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- 1 oz shredded cheese (Mexican blend or cheddar)
- Chopped cilantro, for garnish
- Avocado slices, for garnish
- Greek yogurt or sour cream, for garnish
Instructions
- Blend the cottage cheese with enchilada sauce until smooth if desired.
- In a medium bowl, mix the blended cottage cheese with shredded rotisserie chicken and taco seasoning.
- Fold in the diced red bell pepper, drained corn, and rinsed black beans.
- Divide the mixture into two microwave-safe bowls and press down.
- Top each bowl with shredded cheese and microwave for 1–2 minutes until melted.
- Garnish with cilantro, avocado, and a dollop of Greek yogurt or sour cream before serving.
Notes
For softer bell peppers, sauté them for 2-3 minutes before adding. Use low-sodium canned products to reduce salt content.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwaving
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg